Thai Tofu Curry With Potatoes And Pineapple - cooking recipe

Ingredients

2 shallots
1 garlic clove, minced
1 serrano pepper, seeded and minced
1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger
1 teaspoon trimmed and minced fresh lemongrass
1 tablespoon soy sauce
1 teaspoon light brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons peanut oil
1/2 cup water
1 medium yellow onion, coarsely chopped
vegetable stock
1 lb extra firm tofu, cut into 1-inch chunks
1 cup pineapple chunk (fresh or canned)
1 cup sweet unsweetened coconut milk

Preparation

In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.